(BRINED) TINGA DE FRIJOLES
Paola Briseño-González's newsletter, Fresca, is just what we need as we head into better weather. Her recipes come from her coastal Mexican roots and Southern California life. We like her a lot,...
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Cooking tools:
- Dutch oven
- Microplane
- Pepper mill
- Colander
- Mixing bowl
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Stove
- Oven
- Serving platter
- Plate
- Serving bowl
Ingredients
- 1 pound dried Rancho Gordo Royal Corona Beans, picked over and rinsed
- Diamond Crystal Kosher Salt
- 1¾ teaspoons baking soda
- 2 tablespoons avocado oil, or other neutral oil such as canola
- 1 teaspoon ground cumin
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, chopped
- 4 canned chipotles in adobo, finely chopped
- One 28-ounce can fire-roasted crushed tomatoes
- 1 quart chicken or vegetable broth
- ¾ teaspoon sugar
- 1 tablespoon apple cider vinegar
- ¼ cup crema Mexicana, or sour cream
- 1 lime, zested and juiced
- 4 ounces greens, such as butter lettuce or little gems (about 4 cups)
- ½ cup cilantro leaves
- Freshly ground black pepper
- 1 dozen corn tortillas, or totopos, for serving
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